Layered Corn, Avocado, and Tomato Salad with Herbed Sour Cream
Prep time: 
Cook time: 
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Yield: 6 servings
The best of summer produce comes together in this layered salad.
Herbed Sour Cream:
  • 1 (8 oz/227 g) sour cream
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced or grated
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 medium-large ears corn on the cob, steamed, cooled, and corn cut off (about 1¼ cups corn)
  • 1 cup grape or cherry tomatoes, halved
  • 1 small onion, diced
  • 2 avocados, peeled, pitted, and chopped into large pieces
  • 1 small head Romaine lettuce, thinly sliced
  • 2 scallions, green and white parts, thinly sliced
  1. Stir together all ingredients for the herbed sour cream in a small bowl and set aside for now.
  2. Whisk together all ingredients for the dressing in a large bowl and gently stir in the corn, tomato, onion, and avocado. Pour the veggie mixture into a 2.5-liter glass bowl or casserole dish (I use glass so you can see the layers). Spread the lettuce out on top of the veggies. Spread the herbed sour cream out on top and sprinkle on the scallion.
  3. Serve chilled.
Recipe by An Edible Mosaicâ„¢ at